Dominican Pastelon de Platano MaduroDominican Pastelon de Platano Maduro
Dominican Pastelon de Platano Maduro
Dominican Pastelon de Platano Maduro
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Recipe - ShopRite Corporate
DominicanPastelondePlatanoMaduro.jpg
Dominican Pastelon de Platano Maduro
Prep Time30 Minutes
Servings6
Cook Time10 Minutes
Calories489
Ingredients
5 ripe plantains, peeled and cut into 1 1/2-inch pieces (about 10 ounces each)
3 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, minced
1 medium red bell pepper, chopped
1 cup chopped white onion
1 pound 97% lean ground beef
1 cup canned tomato sauce
2 tablespoons chopped fresh cilantro plus additional for garnish
2 cups shredded reduced fat cheddar cheese
Directions

1. Preheat oven to 400°. Spray 8.5 x 11-inch baking dish with cooking spray.

 

2. In large saucepot, heat plantains and enough cold water to cover to a boil over high heat; reduce heat to medium and cook 15 minutes or until plantains fall apart easily when pierced with knife. Drain plantains; return to saucepot. With potato masher or back of fork, mash plantains until smooth; stir in butter until melted. Makes about 4 cups.

 

3. In large skillet, heat oil over medium-high heat. Add garlic, bell pepper and onion; cook 5 minutes or until tender, stirring frequently. Add beef, and 1/4 teaspoon each salt and black pepper; cook 5 minutes or until no longer pink, breaking up beef with side of spoon. Stir in sauce and cilantro; remove from heat. Makes about 3 1/2 cups.

 

4. Spread 2 cups plantain mixture on bottom of prepared dish; top with 1 cup cheese and beef mixture. Spread remaining 2 cups plantain mixture over beef; top with remaining 1 cup cheese. Bake casserole 10 minutes or until cheese melts; let stand 5 minutes before cutting.

 

5. Cut casserole into 6 pieces; serve sprinkled with cilantro, if desired.

 

Nutritional Information
  • 21 g Total fat
  • 10 g Saturated fat
  • 92 mg Cholesterol
  • 443 mg Sodium
  • 50 g Carbohydrates
  • 4 g Fiber
  • 24 g Sugars
  • 2 g Added sugars
  • 29 g Protein
30 minutes
Prep Time
10 minutes
Cook Time
6
Servings
489
Calories

Shop Ingredients

Makes 6 servings
5 ripe plantains, peeled and cut into 1 1/2-inch pieces (about 10 ounces each)
Green Plantain, 1 each
Green Plantain, 1 each
$0.59
3 tablespoons unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
$2.69$0.34/oz
2 tablespoons olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 medium red bell pepper, chopped
McCormick Crushed Red Pepper, 1.5 oz
McCormick Crushed Red Pepper, 1.5 oz
$3.99$2.66/oz
1 cup chopped white onion
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.21 avg/ea$1.49/lb
1 pound 97% lean ground beef
93% Lean Ground Beef
93% Lean Ground Beef
$7.74 avg/ea$6.19/lb
1 cup canned tomato sauce
Wholesome Pantry Organic Tomato Sauce, 15 oz
Wholesome Pantry Organic Tomato Sauce, 15 oz
$1.69$0.11/oz
2 tablespoons chopped fresh cilantro plus additional for garnish
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$1.99
2 cups shredded reduced fat cheddar cheese
Kraft Finely Shredded Sharp Cheddar Natural Cheese, 8 oz
Kraft Finely Shredded Sharp Cheddar Natural Cheese, 8 oz
$3.59$0.45/oz

Nutritional Information

  • 21 g Total fat
  • 10 g Saturated fat
  • 92 mg Cholesterol
  • 443 mg Sodium
  • 50 g Carbohydrates
  • 4 g Fiber
  • 24 g Sugars
  • 2 g Added sugars
  • 29 g Protein

Directions

1. Preheat oven to 400°. Spray 8.5 x 11-inch baking dish with cooking spray.

 

2. In large saucepot, heat plantains and enough cold water to cover to a boil over high heat; reduce heat to medium and cook 15 minutes or until plantains fall apart easily when pierced with knife. Drain plantains; return to saucepot. With potato masher or back of fork, mash plantains until smooth; stir in butter until melted. Makes about 4 cups.

 

3. In large skillet, heat oil over medium-high heat. Add garlic, bell pepper and onion; cook 5 minutes or until tender, stirring frequently. Add beef, and 1/4 teaspoon each salt and black pepper; cook 5 minutes or until no longer pink, breaking up beef with side of spoon. Stir in sauce and cilantro; remove from heat. Makes about 3 1/2 cups.

 

4. Spread 2 cups plantain mixture on bottom of prepared dish; top with 1 cup cheese and beef mixture. Spread remaining 2 cups plantain mixture over beef; top with remaining 1 cup cheese. Bake casserole 10 minutes or until cheese melts; let stand 5 minutes before cutting.

 

5. Cut casserole into 6 pieces; serve sprinkled with cilantro, if desired.